Verde Kitchen & Cocktails

Verde Kitchen & Cocktails serves modern Mexican cuisine in Bay Shore.

A "Day of the Dead" mural is painted at the bar of Verde Kitchen & Cocktails in Bay Shore.

A hallway leads to the greenhouse, the larger dining room at Verde Kitchen & Cocktails, a modern Mexican restaurant and bar on East Main Street in Bay Shore, Feb. 13, 2015.

The decor in the bar area at Verde Kitchen & Cocktails in Bay Shore is inspired by the numerous travels to Mexico by the owners, Andrew and Anthony Tartaglia.

The main dining room at Verde Kitchen & Cocktails in Bay Shore is in a greenhouse, unified with the other dining room by a stretch of exposed brick and repurposed wood.

Zachary Rude is the chef at Verde Kitchen & Cocktails in Bay Shore, where he creates Mexican-inspired cuisine.

Mexico City "street tacos" of roasted pork shoulder and pork belly, coriander and cumin, are served at Verde Kitchen and Cocktails in Bay Shore.

Pozole Verde, a traditional Mexican stew of pork belly, pork shoulder, hominy, cabbage, lime, avocado and chicharron, is an excellent dish at Verde Kitchen Cocktails in Bay Shore.

The "guacamole trio" at Verde Kitchen & Cocktails in Bay Shore is a must-try starter. It includes one with smoked fluke and shrimp; another with roasted poblano pepper and pomegranate seeds; and a third version with onion, tomato and lime.

Pato a la Plancha, or seared duck breast, is served with duck confit enchiladas, roasted Brussels sprouts, shaved onion, crema, and salsa pasilla at Verde Kitchen and Cocktails in Bay Shore.